Vanilla Bean Ricotta Ice Cream Warm Sweet Wine & Raisin Caramel Spread Sauce with a Cherry Jam Macron
A sweet ending to a holiday meal is always a must. I enjoy serving ice cream as you can create so many flavours and can be made ahead to alleviate some of the stress during entertaining. This vanilla bean and ricotta ice cream is a simple recipe as it is non-churn and there is no need for an ice cream machine. A sauce using quality caramel spread and holiday flavours topped with a Cherry Jam Macron makes it a dessert sensation. Bonne Maman has created special preserves following traditional cherished recipes. These delicious jams are produced in France using all natural ingredients with no artificial colours, no additives or preservatives. Being a farm-to-table advocate, I use quality ingredients when developing recipes and Bonne Maman is truly a farm to jar favourite. This recipe features their Caramel Spread Dulce de Leche, where I have created a festive caramel sauce and topped with a special Cherry Jam Macron made by my talented friend Tara @Choperella. Tara incorporated Bonne Maman Cherry Jam in the centre of the macron to create the perfect French Cherry on top of our holiday ice cream treat. Paired with a 2013 Cabernet Sauvignon Ice Wine, from one of our favourite local Niagara Wineries Two Sisters Vineyards, it makes the sweetest ending to your holiday dinner.
A special Thank You to Photographer Jeffrey Chang for capturing the perfect sweet ending to our Bonne Maman inspired Holiday Dinner Party !
2 cup whipping cream
1 vanilla bean
300 mL condensed milk
1 ½ cup fresh full fat ricotta
Cherry flavoured Macrons for the Cherry on top
¾ cup (175 mL) golden raisins
¼ cup (60 mL) sweet dessert wine
¼ tsp. cinnamon
1 cup Bonne Maman Caramel spread
For the ice cream: Add cream in a bowl, with a knife halve vanilla beans lengthwise and scrape seeds into the cream. In a blender, add condensed milk and ricotta and blend until smooth.
Place cream in a bowl and whip until high peaks form into a thick cream.
Add cream in the ricotta mixture and blend until well incorporated.
Pour mixture in a 9 inch loaf pan. Cover with plastic wrap and place overnight in freezer.
When ready to serve ice cream, remove from freezer to slightly soften while you prepare the caramel sauce. In a small sauce pan, add the raisins, sweet wine and cinnamon. Cook over medium heat until wine has evaporated and raisins have caramelized, 5-6 minutes.
Stir in caramel spread and cook for another 3-4 minutes until caramel becomes warm. Let cool for 5 minutes.
Scoop ice cream in jars or dessert bowls, top with warm caramel sauce and a Cherry Macron.
SERVINGS 6-8 | PREP & COOK TIME 30 mins + overnight for freezing.